Castanet

Hi I have just ordered some dried hot peppers. The Bhut jolokai, rated at about 1.4 million on the Scoville scale. And the moruga scorpion, rated at about 2 million on the scale. By comparrison the Habanero is rated at about 350,000.

I was wondering if there are any Chileheads out there that might have some interesting ideas and recipes for this type of thing.

I make my own wing sauce with homegrown Habs, but these things are going to make for some realy interesting experiments.

Recipes are on the other computer which has to go to the shop but these might give you some ideas for a base recipe.
http://www.pepperfool.com/recipe_home.html

I'll try putting one in a kadhai. You have to be the first to taste it, though.

They are grown in India, so they should fit right in.

You could also make Chicken-65.

http://www.youtube.com/watch?v=EZEaYngb ... ata_player